Here’s a margarita I made for the Ball Busters team-building party last night. It was a hit. I wanted to use blueberries and basil from the Union Square farmers’ market, but I had run low on time and relied on the local supermarket instead. (Ironically, the basil and blueberries were significanlty less expensive at the greenmarket than at the supermarket when I went to check today. Go figure.)
Making the margarita requires two steps.
- 12 ounces of fresh lime juice
- 10 ounces of fresh lemon juice
- 10 ounces of sugar
Combine and heat lemon and lime juice in a saucepan and add sugar. Stir until sugar dissolves. Pour into a quart-sized mason jar (or something similar). Refrigerate until cool.
- 4 ounces of sweet-sour mix
- 3 ounces of silver tequila
- 1 ½ ounces of triple sec
- 6 basil leaves
- 8 blueberries
- 1 ounce of agave nectar
Add sweet-sour mix, basil, and blueberries in a cocktail shaker and muddle ingredients together until you’ve “squished” all of the berries. Add tequila, triple sec, agave nectar and ice to the shaker. Shake together. Pour into a twelve-ounce glass filled with crushed ice.
Garnish glass with a couple of blueberries and a single basil leaf.